Aug 5, 2013

Pita Breads - Pane Pita

English / Italiano

It's August, it's extremly hot...But we are tough and don't mind staying in front of the oven... The reward is absolutely amazing! ...Now please, would you excuse me: I have to go and take a shower :-)For our first rendezvous in August, the group "Tuesdays with Dorie, Baking with Julia" has chosen the delicious "Eastern Mediterranean Pizzas": A wonderfully spiced pita bread topped with ground lean lamb and tomatoes.In this post I'll describe how to prepare pita breads, whereas in this post, you'll find the recipe for the delicious Eastern Mediterranean Pizzas.Enjoy!

In a large bowl dissolve the yeast into the water. Using a
wooden spoon and stirring in one direction, stir in the whole wheat flour about
a cup at a time; then stir 100 times or until the mixture look smooth and
silky (picture 1).

This sponge needs to rest, covered with plastic wrap, for at least 30
minutes, although it is best if it can rest for as long as 8 hours in a cool
place, a rest that will give fuller flavor (I’ve let it rest the whole night in
the fridge) (picture 2).

Sprinkle
the salt over the sponge and then stir in the olive oil, mixing well, again stirring
in the same direction.

Add the flaxseeds and flour about a cup at a time, mixing until the dough is too stiff to stir with a
spoon.

Kneading by hand: Turn
the dough out onto a lightly floured work surface and knead it mixing until it
is smooth and elastic, 8 to 10 minutes Kneading with a Stand Mixer: Pour the dough into the bowl of a stand mixer and knead it until it is smooth and elastic, 8 to 10 minutes. I know, I've let it do the "hard work";-)

The dough
will be moderately firm and have a slight sheen.
Clean the mixing bowl, dry it, and coat it lightly with oil.

Transfer
the dough to the bowl (picture 3), turn the dough around to oil its surface, and cover
tightly with plastic wrap. Let the dough rise at room temperature for 2 to 3
hours, or until it doubles in bulk (picture 4).

Turn the
dough onto the work surface. Divide it in half and keep one half under plastic
or cloth while you work with the other. Cut the dough into 8 equal pieces and,
with lightly floured cupped hands, form the pieces into tight balls; keep the
balls under plastic as you work on the other (I’ve divided the dough in 16
pieces, formed the balls and kept them well packed under plastic foil - picture 5).

On a
well-floured surface, flatten the balls of dough with your fingertips and then,
using a rolling pin, roll each piece of dough into a circle 8 to 9 inches in diameter (20-22 cm) and less than 1/4-inch
thick (0.6 mm) (picture 6).

Cover but
do not stack the rolled out breads.

Preheat the
griddle or cast-iron skillet over medium-high heat and lightly oil the griddle.
Bake 1 rolled-out circle at a time on the griddle, putting the pita top side
down on the griddle and cooking for 15 to 20 seconds before turning the bread
over gently.

Cook for
another minute or until big bubbles appear. (I’ve baked them on a preheated baking
stone at 390°F (200°C) - picture 7)

Turn the
bread again and cook until it balloons fully (picture 8).

Pressing a
towel on those areas where bubbles have formed will push air into the flat
areas.

The breads
should bake for no more than 3 minutes. Oil the
griddle after every 4 to 5 breads. Pita is
best the day it is made, but it can be wrapped airtight and frozen for 1 month.

I love that you got pics of the pita baking. They look wonderful!! I loved this recipe and was so excited when the pitas turned out. And they are so good and so easy to make. Can't wait to make another batch.